The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (16 page)

Ingredients:

1½ cup semi-sweet chocolate chips

11 ounces cream cheese, softened

½ cup sugar

¼ cup butter, softened

8 ounces non-dairy whipped topping

1 graham cracker crumb crust

Procedure:

1.
     
Melt
the chocolate chips in a double boiler or microwave.

2.
     
In
large bowl, beat the cream cheese, sugar, and butter until smooth.

3.
     
Blend
in the melted chocolate.

4.
     
Fold
in the whipped topping.

5.
     
Spoon
the mixture into the crust.

6.
     
Refrigerate
overnight.

Ingredients:

5 ounces pecans, finely chopped

¾ cup vanilla wafers, crushed

¼ cup confectioner’s sugar

¼ cup butter, melted

1½ cups semi-sweet chocolate chips

11 ounces cream cheese

⅓ cup + 2 tablespoons sugar

¼ cup butter, softened

2½ teaspoons vanilla, divided

2 cups heavy whipping cream, divided

1 teaspoon unflavored gelatin

1 tablespoon cold water

1 cup boiling water

½ cup sweetened peaches, drained and diced

Procedure:

1.
     
Mix
the pecans, vanilla wafer crumbs, confectioner’s sugar and melted butter
together and pack the mixture on the bottom and 1½ inches up the sides of a
9-inch springform pan.

2.
     
Freeze
the crust for 30 minutes.

3.
     
Melt
the chocolate chips in the top of a double boiler, over hot water, stirring
until smooth.

4.
     
Cream
the cream cheese and ⅓ cup of sugar in large mixing bowl.

5.
     
Add
the softened butter and beat until smooth.

6.
     
Blend
in 1½ teaspoons of the vanilla.

7.
     
Beat
in the melted chocolate.

8.
     
Whip
1 cup of the cream until it forms stiff peaks.

9.
     
Fold
the whipped cream into chocolate mixture.

10.
 
Spoon into the prepared
crust and refrigerate.

11.
 
Sprinkle the gelatin onto
the cold water and allow it to stand for 5 minutes to soften.

12.
 
Add the boiling water and
stir until the gelatin is dissolved.

13.
 
Whip the remaining cream and
sugar until stiff peaks are formed.

14.
 
Fold in the gelatin mixture,
vanilla and diced peaches.

15.
 
Place on top of the
chocolate cheesecake.

16.
 
Refrigerate overnight.

Ingredients:

16 ounces
cream cheese

4 squares semi-sweet chocolate, melted and cooled

⅓ cup
sugar

8 ounces non-dairy whipped topping, divided

1
graham cracker pie crust

1 (20 ounce) can cherry pie filling

Procedure:

1.
     
Beat the
cream
cheese, chocolate and sugar until they are well blended.

2.
     
Fold
in 2 cups of whipped topping.

3.
     
Spoon the
mixture
into the crust.

4.
     
Refrigerate
for
4 hours.

5.
     
Spoon
the remaining whipped topping around the edge of the cheesecake.

6.
     
Fill
the center with the pie filling.

Ingredients:

2 cups vanilla wafers, finely crushed

1 cups ground toasted almonds

½ cup butter, softened

½ cup sugar

2 cups milk chocolate chips

½ cup milk

1 envelope unflavored gelatin

16 ounces cream cheese

½ cup sour cream

½ teaspoon almond extract

½ cup heavy whipping cream

1 cup sliced almonds, toasted

Procedure:

1.
     
Mix
the cookie crumbs, ground almonds, sugar and butter together and press into the
bottom of a 9-inch springform pan.

2.
     
Freeze
for 30 minutes.

3.
     
Melt
the chocolate chips in a double boiler or in a microwave and set aside.

4.
     
Pour
the milk in a small saucepan, sprinkle the gelatin on top and let it set 2
minutes.

5.
     
Cook
over low heat until the gelatin dissolves and set aside.

6.
     
Beat
the cream cheese, sour cream and melted chocolate together in a large bowl.

7.
     
Beat
in gelatin mixture and the almond extract.

8.
     
Whip
the cream until it forms stiff peaks.

9.
     
Fold
the whipped cream into the cream cheese mixture.

10.
 
Pour the mixture onto the
crust.

11.
 
Sprinkle the toasted almonds
on top.

12.
 
Refrigerate overnight.

Ingredients:

1 cup chocolate wafer crumbs

3 tablespoons butter, melted

1 envelope unflavored gelatin

¼ cup cold water

16 ounces cream cheese

¾ cup sugar

⅓ cup cocoa

½ teaspoon vanilla

2 cups miniature marshmallows

1 cup heavy whipping cream

½ cup chopped pecans

Procedure:

1.
     
Combine
the crumbs and butter and press onto the bottom of a 9-inch springform pan.

2.
     
Freeze
for 30 minutes.

3.
     
Soften
the gelatin in the water for 5 minutes and then stir over low heat until it is
dissolved.

4.
     
Combine
the cream cheese, sugar, cocoa and vanilla until well blended.

5.
     
Gradually
add the gelatin to the cream cheese mixture, mixing until blended.

6.
     
Whipped
the cream to form stiff peaks.

7.
     
Fold
the whipped cream, marshmallows and nuts into the cream cheese mixture.

8.
     
Pour
over the crust.

9.
     
Refrigerate
overnight.

Ingredients:

2 envelopes unflavored gelatin

⅓ cup sugar

Dash salt

2 large eggs, separated

2 cups milk

16 ounces small curd cottage cheese

¼ cup orange juice

¼ cup lemon juice

1 teaspoon vanilla extract

1 tablespoon grated orange peel

2 teaspoons grated lemon peel

½ pound seedless red grapes

Procedure:

1.
     
Lightly
spray an 8-inch springform pan with nonstick cooking spray.

2.
     
In a
small, heavy saucepan, combine the gelatin, sugar and salt.

3.
     
Beat
the egg yolks with the milk until smooth

4.
     
Gradually
stir the egg yolks into the gelatin mixture, mixing well.

5.
     
Cook
over medium heat, stirring constantly, until the gelatin is dissolved and the
custard is thickened slightly (it should form a coating on the spoon), then
remove it from the heat.

6.
     
Transfer
the custard to a medium bowl and place the bowl in iced water.

7.
     
Stir
the custard frequently until it has the consistency of unbeaten egg whites.

8.
     
Blend
the cottage cheese, orange juice, lemon juice and vanilla until smooth.

9.
     
Slowly
add the cottage cheese mixture to the cooled custard.

10.
 
Stir in the orange and lemon
peel.

11.
 
Continue to stir the mixture
over iced water until the mixture mounds when dropped from a spoon.

12.
 
Beat the egg whites until
they form stiff peaks.

13.
 
Fold the beaten whites into
the cottage cheese mixture.

14.
 
Pour the mixture into the
springform pan.

15.
 
Refrigerate overnight.

16.
 
Remove the cake from the
springform pan and arrange the grapes on top of the cake prior to serving.

Ingredients:

2 envelopes unflavored gelatin

2 cups unsweetened orange juice, divided

1¼ cups sugar, divided

2 cups orange sections

24 ounces cream cheese, softened

2 teaspoons grated orange peel

1 cup heavy whipping cream

1 cup vanilla wafer crumbs

½ teaspoon cinnamon

3 tablespoons butter, melted

Procedure:

1.
     
Soften
1 envelope of the gelatin in 1½ cups of orange juice.

2.
     
Add
¼ cup sugar and stir over low heat until the gelatin and the sugar are
dissolved.

3.
     
Chill
until slightly thickened.

4.
     
Arrange
the orange sections on the bottom of a 9-inch springform pan.

5.
     
Pour
the gelatin mixture over the oranges and chill until thickened but not set.

6.
     
Soften
1 envelope of the gelatin in the remaining orange juice.

7.
     
Stir
over low heat until the gelatin is dissolved.

8.
     
Combine
the cream cheese, remaining sugar and orange peel.

9.
     
Gradually
add the gelatin mixture to the cream cheese.

10.
 
Chill until slightly
thickened.

11.
 
Whip the cream until it
forms stiff peaks and fold it into the cream cheese mixture.

12.
 
Pour over the oranges and
chill.

13.
 
Combine the crumbs, cinnamon
and butter and gently press the mixture onto the top of the cake.

14.
 
Refrigerate overnight.

15.
 
Remove the side of the pan
and invert the cheesecake onto a serving platter.

Ingredients:

1½ cups crushed corn flakes

5½ tablespoons sugar, divided

⅓ cup butter, melted

2½ teaspoon grated lemon peel, divided

1 teaspoon grated orange peel

8 ounces cream cheese

1 (3 ounce) package lemon gelatin

2 cups boiling water

1 cup heavy whipping cream

1 cup chopped orange segments

8 whole orange segments

Procedure:

1.
     
Mix
together the crushed corn flakes, 3 tablespoons sugar, butter, 1 teaspoon lemon
peel and the orange peel.

2.
     
Press
on the bottom and sides of a pie pan.

3.
     
Freeze
for 30 minutes.

4.
     
Mix
together the lemon gelatin and the boiling water.

5.
     
Stir
until the gelatin is dissolved and then allow the mixture to cool.

6.
     
Stir
the cooled gelatin gradually into the cream cheese.

7.
     
Whip
the cream and the remaining sugar until stiff peaks form.

8.
     
Fold
the whipped cream into the cream cheese mixture.

9.
     
Mix
in the chopped orange segments.

10.
 
Pour the mixture into the
pie shell.

11.
 
Sprinkle on the remaining
grated lemon peel and arrange the whole orange segments on top.

12.
 
Refrigerate overnight.

Ingredients:

2 cups crushed coconut cookies

3 teaspoons grated lemon peel, divided

½ cup butter, melted

2 grapefruits, peeled and segmented

3 navel oranges, peeled and segmented

3 eggs

⅔ cup sugar

⅛ teaspoon salt

½ cup orange juice

1 envelope unflavored gelatin

¼ cup water

16 ounces cream cheese

1¼ tablespoons lemon juice

2 teaspoons grated orange peel

⅔ cup heavy whipping cream

Procedure:

1.
     
Mix
together the crushed cookies, 2 teaspoons lemon peel and melted butter.

2.
     
Firmly
press onto the bottom of a 9-inch springform pan.

3.
     
Peel
the grapefruit and the oranges and cut the segments into small pieces.

4.
     
Separate
2 eggs and combine the egg yolks, the remaining whole egg, sugar, salt and 1
tablespoon of orange juice in the top of a double boiler.

5.
     
Place
over simmering water and cook, stirring constantly, until thickened.